Wood County reporter. [volume] (Grand Rapids [i.e. Wisconsin Rapids], Wis.) 1857-1923, 1887-10-13
Some Practical Recipes.

GOOD BREAKFAST DISH.
Cut up nearly from a leg of mutton
the meat in pieces about the same size.
Remove all the fat, skin and bone, and
every place which is burned or blackened
by the fire, or the hash will have strong
disagreeable flavor. The parts not used
for hash may be put in the stock pot.
Melted in quart stewpan one ounce of
sweet butter, then two finely minced
etchalots and desertspoonful of flour,
and stir for five minutes. Now add two
gills of stock, salt if necessary, quarter
of teaspoonful of pepper, one Glove,
three allspice,a bouquet gami, tea
spoonful of walnut ketchup or half the
quantity of Worcestershire sauce, and a
tablespoonful of tomato sauce. Stir
continually till the contents come to a
boil, keep boiling for few minutes then
strain into another stewpan, and let it
cool before adding the meat Or it will
harden. When cold lay in all the pieces
of meat, place the stewpan over the fire
and let the contents gradually warm;
occasionally shake the stewpan and be
careful not to let the hash boil. AS soon
as the meat is sufficiently warmed spread
upon slices of bread fried in butter. Only
let the meet Go warmed through in the
sauce.
RAGOUT OF BEEF.
Cut slices from the leanest and best
parts of very rare roast Make a rich
gravy and flavor with thyme, sweet maio
ram, parsley, black pepper and d table
spoonful of currant jelly; thicken with
cracker dust and put lump of butter in
it, have the frying pan very hot, put the
rare slices of beef in it without grease
Turn over quickly, take up and lay on
flat dish, pour over the hot gravy. Gar
nish the dish with celery and sippets OF
toast.
A NEW SIDE DISH.
Mince fine some cold beef, or veal, stew
five minutes and put boiled rice around
the dish. Set in the oven to brown
Garnish with hard-beiled eggs.
CAROLINA STEW.
Take cold beef, cut fine, add one table
spoonful of currant jelly, one of wine,
one of butter, half chopped onion, the
juice of lemon, pepper and salt. Stir
altogether over the fire fifteen minutes.
Before serving cut up two cucumb er
pickles and mix in.
Cut cold meat in thin, large slices and
make rich gravy, season with pepper,
salt and minced onion; thicken with graf
ed cracker, add tables oon each of but
ter and mushroom catsup, let simmer
ten minutes, lay in the slices of meat,
and heat thoroughly. Garnish with
sliced lemon.
FRIED HASH.
Take equal quantities CT cold lean meat
and cold boiled potatoes, season highly
with salt and pepper, and moisten with
soup stock. Put sufficient lard or but
ter in frying pan to cover the bottom
well, have it very hot and put in the hash /;
stir until it is all Drowned. Season by
adding the juice of one lemon, tea
spoon of French mustard and walnut
catsup each. Serve hot with fried toast.
Garnish with lemon Or parsley.
COMPOTE OF CHICKEN.
Cut the meat from the bones in large
pieces and lay them in mixture made of
two eggs, teaspoonful of mustard, a
pinch of salt, a teacup of soup stock and
flour to make thick batter. Fry some
scraps of fat bacon and lay them on the
pieces of chicken well covered with bat
ter, and fry them broEn. Make gravy
of little soup stock, favored with nut
meg, little pepper and glass of sherry
wine Thicker with corn starch rubbed
into little butter. Pour a little on a
fiat dish and lay pieces of chicken on it..
Garnish with rice croquettes, or French
peas.